Made with crispy rice cereal, chocolate chips, peanut butter, coconut oil, and maple syrup, these healthy no bake cookies are the crunchy, chocolatey treat you didn’t know you needed.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Okay. So picture this: I’d just gotten home from one of those days. You know, the kind where your to-do list is mostly untouched, dinner ended up being leftover fries and a dill pickle (don’t ask), and you’re just craving something sweet. Not a salad. Not a protein bar pretending to be dessert. I’m talking chocolate. Crunchy, peanut-buttery, honest-to-goodness cookies.
But of course… the oven? Broken. Well, okay, not “broken” so much as “occupied by a questionable casserole experiment.” And honestly? I didn’t have the energy to bake anyway. So I started rummaging through the pantry like a gremlin on a sugar hunt. Peanut butter? Check. Chocolate chips? A sad half-bag, but it’ll do. Cereal that expired last month but still looks fine? Also yes.
I melted. I stirred. I scooped.
And somehow, out of that unplanned little mess, came the Healthy No Bake Chocolate Peanut Butter Crunch Cookies that have become my go-to when I want a snack that feels indulgent but still fits under the vague umbrella of “not terrible for me.”
Why You’ll Love This Healthy No Bake Chocolate Peanut Butter Crunch Cookies Recipe?
I’m not going to overpromise. These cookies won’t solve world peace or make you suddenly love cardio. But they will hit that weird little spot between craving something decadent and still wanting to feel like you’re making a semi-responsible choice.
They come together in ten minutes (fifteen if you’re clumsy like me), use simple stuff you probably already have, and they taste like those crispy treats we used to eat as kids… but all grown up and dressed in chocolate and peanut butter.
Also? No oven. Did I mention that? Because not heating up your kitchen during summer—or really anytime you’re emotionally fragile—is a huge win. These cookies are naturally gluten-free, and if you swap out the chocolate, they can be vegan too. It’s like your snack got a degree in adulting but still knows how to party.
Ingredient Notes:
Let’s be real. If you’re anything like me, you’ll probably end up swapping something. And that’s okay. These are forgiving cookies. Here’s the gist:
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Crispy Rice Cereal – I used the off-brand kind that was definitely purchased for “healthy breakfast goals” and never touched again. Works just fine. You want the crunch.
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Chocolate Chips – Semi-sweet, dark, dairy-free, whatever you’ve got. I once used mini chips and they melted before I even finished stirring. Honestly? Kind of amazing.
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Peanut Butter – Creamy works best. I tried crunchy once and it was… interesting. You could use almond butter or sunflower seed butter too if that’s more your jam.
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Maple Syrup – It’s what brings the sweetness. Honey works, sure, but the maple gives it this cozy, almost nostalgic warmth. Like breakfast for dessert but better.
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Coconut Oil – Just a little. Helps everything melt and hold together. Adds the faintest tropical hint. If you hate coconut, you might notice it—but if you like Mounds bars, you’re good.
How To Make Healthy No Bake Chocolate Peanut Butter Crunch Cookies?
Alright. Let’s not overthink this. Here’s what you do.
Step 1: Line Your Sheet
Grab a baking tray and line it with parchment paper. Or foil. Or honestly, even wax paper if that’s all you have. This just keeps things from sticking and saves you from scrubbing hardened chocolate off your counter.
Step 2: Pour the Cereal in a Big Bowl
Big. Bigger than you think. Trust me, the cereal tries to escape when you stir.
Step 3: Melt the Good Stuff
In a microwave-safe bowl (or a pot if you’re feeling rustic), combine your chocolate chips, peanut butter, maple syrup, and coconut oil. Microwave in 30-second blasts, stirring in between, until it’s all melted and glossy. Usually about 90 seconds. If you zone out and forget it in the microwave, don’t worry—I’ve done worse.
Step 4: Stir Like You Mean It
Pour the chocolate mixture over the cereal. Use a spatula or a big spoon to mix it all together. Don’t be gentle—you want everything coated. If some cereal ends up on the floor, well… at least the dog’s happy.
Step 5: Scoop It Out
Drop spoonfuls onto your lined tray. You can press them down a bit to make them more “cookie” shaped, but I honestly love the messy little mounds. They look like you made them with love. Or chaos. Same thing.
Step 6: Chill and Snack
Pop the tray into the fridge for 30 minutes. Or the freezer for 10 if you’re in emergency-dessert-mode (which I usually am). Once firm, they’re ready. Sneak one before you tell anyone they exist.
Want To Save This Recipe?
Storage Options:
Keep them in the fridge in a container with a lid—unless you’re okay with fridge smells ruining your cookies. They’ll stay good for about a week… technically. I usually eat them all by day three, so I’m going off theory here.
They freeze beautifully too. Just layer them with parchment or wax paper in a freezer-safe bag. They’re actually amazing eaten straight from the freezer, especially at 11pm when you just need something sweet and cold.
Variations and Substitutions:
Let’s be honest. These cookies are like that friend who’s cool with anything. Want to tweak them? Go for it. They won’t get mad.
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Use a different nut butter – Almond, cashew, even tahini for a bit of a savory twist.
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Mix in fun extras – Chia seeds, hemp hearts, crushed pretzels, shredded coconut, a handful of chopped dates… go wild.
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Top with a sprinkle of sea salt – Seriously. Do this. It’s magic.
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Make them into bars – Press the whole batch into a parchment-lined square pan, chill, then slice into squares. Zero scooping required.
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Make them mini – Use a teaspoon and make bite-sized ones. Feels fancier. Or more snackable. Depends on how you look at it.
What to Serve with Healthy No Bake Chocolate Peanut Butter Crunch Cookies?
These little crunch bombs go with everything. But if you want ideas:
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Coffee – Hot, cold, iced, black, sweet—doesn’t matter. Coffee + chocolate = the relationship I aspire to.
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Almond milk – Basic but reliable. Dunk if you dare.
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Yogurt – Crumble one over some Greek yogurt and pretend it’s breakfast.
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A rom-com and a blanket – Honestly? Best combo of them all.
Frequently Asked Questions:
Can I make these with my kids?
Yes! Just handle the hot stuff and let them do the stirring and scooping. Expect chaos. Accept the mess. It’s worth it.
Are these really healthy?
Well… they’re healthier than most cookies. They’ve got no refined sugar, no flour, and no baking required. But if you eat twelve in one sitting (like I maybe did once), it still counts as dessert.
Do I have to refrigerate them?
Technically no, but they’ll stay firm and fresh longer in the fridge. Also, melty chocolate fingers are fun for about two seconds… then it’s just sticky regret.
So yeah. These Healthy No Bake Chocolate Peanut Butter Crunch Cookies might not change your life… but they will make a long day a little brighter. They’re quick, comforting, and just messy enough to feel like something your grandma would’ve made—if your grandma had a microwave and an obsession with chocolate and peanut butter.
Try them out. Add your own twist. And if you find yourself eating one straight from the fridge at midnight while standing in your kitchen in fuzzy socks?
You’re my kind of person.
Tell me how they turned out—I’m all ears (and probably eating one right now).
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Healthy No Bake Chocolate Peanut Butter Crunch Cookies
Ingredients
- 5 c crispy rice cereal
- 1 1/2 c chocolate chips
- 1 c peanut butter or any nut or seed butter
- 1/4 c coconut oil
- 1/2 c maple syrup
Instructions
- Line a baking tray with parchment paper.
- Mix crispy rice cereal in a large bowl.
- Melt chocolate chips, peanut butter, maple syrup, and coconut oil in a microwave-safe bowl or on the stove.
- Pour the melted mixture over the cereal and stir until well-coated.
- Drop spoonfuls onto the baking sheet, pressing each cookie slightly.
- Refrigerate until firm. And enjoy!
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
Do you mean Rice Krispies cereal? These look so yummy. Can’t wait to try them out!!
Yes, these cookies do use Rice Krispies cereal or any crispy rice cereal. Just make sure the cereal you use is gluten-free if needed. Enjoy!